Effect of TGase and Wheat Gluten Addition on Dough Properties of Potato Flour-Wheat Flour Mixture

ZHANG Yu; DOU Boxin; LIU Lizhai; ZHANG Yunliang; ZHANG Zhi; GAO Shuai; XU Chenran; LIU Yumeng; LIU Ying

doi:10.13386/j.issn1002-0306.2020040131

Volume 42 Issue 2

Jan. 2021

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Science and Technology of Food Industry > 2021 > 42(2): 47-51,57. > DOI: 10.13386/j.issn1002-0306.2020040131

ZHANG Yu, DOU Boxin, LIU Lizhai, ZHANG Yunliang, ZHANG Zhi, GAO Shuai, XU Chenran, LIU Yumeng, LIU Ying. Effect of TGase and Wheat Gluten Addition on Dough Properties of Potato Flour-Wheat Flour Mixture[J]. Science and Technology of Food Industry, 2021, 42(2): 47-51,57. DOI: 10.13386/j.issn1002-0306.2020040131

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Effect of TGase and Wheat Gluten Addition on Dough Properties of Potato Flour-Wheat Flour Mixture

1. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China;
2. Department of Food and Environmental Engineering, East University of Heilongjiang, Harbin 150066, China;
3. Heilongjiang Beidahuang Rice Industry Group Co., Ltd., Harbin 150090, China

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Received Date: April 13, 2020
Available Online: January 20, 2021

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Abstract

Abstract

Different amount of glutamine transaminase and gluten meal were added to the mixed powder which was the ratio 7:3 of the wheat flour to potato flour. The silty properties,dynamic rheological properties and gelatinization properties of the mixed powder were studied. The results showed that the amount of transglutaminase were increased,the water absorption,formation time and stability time of mixed flour dough were prolonged. The degree of weakening was gradually decreased,and the elastic modulus G' and viscous modulus G″ were increased obviously. The peak viscosity,valley viscosity and final viscosity were gradually increased,and the retrogradation value decreased gradually. 0.6 U/g of transglutaminase was added to the mixture,as the content of gluten was increased,the water absorption,formation time,stability time,G' and G″,peak viscosity,valley viscosity,final viscosity and decay value were gradually increased,and the weakening degree were decreased. When addition the amount of gluten was 8%,the attenuation of the mixed powder dough was 216±1.08 BU,and the attenuation value was 534.2±54.5 cP,and the dough had the best characteristics.
- whole potato flour,
- wheat flour,
- transglutaminase,
- wheat gluten,
- flour properties

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